Warm kale salad. In a large skillet over medium heat, melt one tablespoon of butter. Add the onions and peppers; saute for several minutes until softened. Add the mushrooms and one tablespoon butter; saute for several minutes until browned.
Similar to spinach with leafy greens, but a more peppery flavor, baby kale requires zero preparation and is fantastic in salads! Warm kale salad is a delicious way to eat your greens! It's a simple recipe with salty parmesan and spicy red pepper flakes, and it's a perfect side dish for any dinner. You can have Warm kale salad using 7 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Warm kale salad
- You need 2 cups of kale.
- Prepare 1 cup of bell peppers.
- It's 1 of hard boiled egg.
- Prepare 2 of mini avocados.
- You need 1 tablespoon of sunflower seed.
- Prepare 1 tablespoon of chopped almonds.
- Prepare 1 tablespoon of mayo.
I haven't been eating as many salads lately since it's been so chilly. This meant that I had a couple of bunches of kale sitting in my fridge, begging to be used. I finally decided I'd use them up on a warm kale salad. This Warm Kale Salad with Roasted Butternut Squash, balsamic vinaigrette, grilled chicken and sugared roasted pumpkin seeds is the best kind of comfort food perfect for cool autumn evenings!
Warm kale salad step by step
- Fry kale until it starts to shrink.
- Mix kale with all other ingredients in a large Tupperware and shake.
This post is brought to you in partnership with Litehouse Foods! Sautéed kale takes the lead in this fabulous, crispy, keto salad. Together, scrumptious blue cheese, Dijon mustard and garlic bring down the house. We give this one a standing ovation. Great as a side dish to almost any meal.
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